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Lemon Cheesecake
Lemon Cheesecake combines the creaminess of classic cheesecake with a burst of vibrant lemon. The rich and smooth filling is balanced by a hint of lemon zest and is topped with golden lemon curd. A buttery graham cracker crust provides the perfect foundation.
👥 12 Servings⏱️ Prep & Cook: 9h 45m⏳ Prep: 30 min🔥 Cook: 1h 15m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
- ●mixing bowl
- ●knife
📝 Preparation Steps
1
Preheat the oven to 350°F with a rack in the center. Dot the bottom of a 9-inch springform pan with butter and line it with a circle of parchment for an easier release.
2
In a medium bowl, combine graham cracker crumbs with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going slightly up the sides. Bake for ⏱️ 8 minutes then transfer to a rack to cool to room temperature.
3
Increase the oven to 450°F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and gently fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising and to keep water splashes out.
4
In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat cream cheese and 1 cup sugar on medium/high speed for ⏱️ 5 minutes until completely smooth, scraping down the bowl a couple of times.
cream cheese (room temperature (4 packages, 8 ounces each))2 lb
5
Reduce speed to medium and add eggs, one at a time, allowing them to incorporate between each addition. Scrape down the bowl with a spatula as needed.
large eggs (room temperature)5
6
Reduce speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed. Pour batter over the cooled crust.
sour cream2 Tbsplemon zest (from 2 lemons)1 Tbsplemon juice2 Tbsp
7
How to Bake Cheesecake in a Water Bath
8
Boil a kettle of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan.*
9
Carefully transfer the cheesecake to the center rack of the oven and bake at 450°F for ⏱️ 15 minutes then reduce heat to 225°F and, without opening the door, bake an additional ⏱️ 60-65 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
10
Remove the cheesecake from the oven and let it rest in the roasting pan with water for ⏱️ 45 minutes then discard the foil and set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least ⏱️ 8 hours or overnight to fully set before serving.
11
To Top and Serve
12
In a large mixing bowl, beat together heavy cream, powdered sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside (or refrigerate if not using right away).
powdered sugar3 Tbsp
13
Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a cake platter (you can slide off the parchment paper if desired).
14
Spread 1/2 cup of lemon curd over the surface of the cheesecake. Pipe a generous amount of whipped cream around the edge of the cake or design however you prefer. Garnish with small slices of fresh lemon if desired. Refrigerate until ready to serve.
Nutrition Facts
calories
581 kcal
fat Content
43 g
serving Size
1 slice
fiber Content
0.5 g
sugar Content
34 g
sodium Content
381 mg
protein Content
9 g
trans Fat Content
0.3 g
cholesterol Content
183 mg
carbohydrate Content
42 g
saturated Fat Content
25 g
unsaturated Fat Content
13 g
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